玉米淀粉颗粒本身改性以及主要特点不错

玉米淀粉颗粒是由高度分支的分子呈放射状排列组成的其中，以侧链相互聚集形成双螺旋结构，并通过氢键缔合形成淀粉颗粒的结晶区。此外，链段分支部分不参与形成微晶束，为无定形区同普通品种淀粉相比，玉米淀粉颗粒的结晶区排列松散不紧密，使得热气、水分等更容易进入微晶束内部，将链间氧键结合力降低，使淀粉结晶区结构改变，而使结晶度降低。

Corn starch granules are composed of highly branched molecules arranged radially, in which side chains gather with each other to form a double helix structure, and the crystalline region of starch granules is formed by hydrogen bond association. In addition, the branch part of the chain segment does not participate in the formation of microcrystalline bundles, which is an amorphous area. Compared with ordinary varieties of starch, the crystalline areas of corn starch particles are arranged loosely and not tightly, making it easier for hot gas and water to enter the microcrystalline bundles, reducing the binding force of oxygen bonds between chains, changing the structure of starch crystalline areas and reducing the crystallinity.

将部分结晶区向无定形区转变，史容易发生物化反应。[1]淀粉颗粒的无定形区是亲水的，将颗粒浸入水中就会吸水，先是有限的可逆膨胀，而后是整个颗粒膨胀。

The transformation of some crystalline regions to amorphous regions is prone to biochemical reactions. [1] The amorphous region of starch particles is hydrophilic. When the particles are immersed in water, they will absorb water, first limited reversible expansion, and then the expansion of the whole particle.

淀粉含量较高，可达28%；糊化温度高（62-72℃），具有较好的抗剪切能力；颗粒紧密；脂类化合物含量多，易形成直链淀粉-脂类化合物。淀粉约占玉米籽粒干重的70%左右，是玉米籽粒的重要组成部分。

The starch content is high, up to 28%; High gelatinization temperature (62-72 ℃) and good shear resistance; Dense particles; There are many lipid compounds, which are easy to form amylose lipid compounds. Starch accounts for about 70% of the dry weight of corn grains and is an important part of corn grains.

玉米淀粉营养成分脂肪特点是:一半以上为亚油酸,并具有谷固醇、卵磷脂、维生素e等有益于防治血管硬化和促进脑细胞功能的物质。直链淀粉含量高，糊化温度较高，颗粒紧密。

The nutritional composition of corn starch fat is characterized by that more than half of it is linoleic acid, and has glutasterol, lecithin, vitamin E and other substances beneficial to the prevention and treatment of vascular sclerosis and the promotion of brain cell function. The amylose content is high, the gelatinization temperature is high, and the particles are compact.

玉米淀粉以颗粒的形式贮存于植物的各个器官中，主要由直链淀粉和支链淀粉构成。直链淀粉呈线性结构，几乎没有分支，相对分子质量介于105～106之间，支链淀粉呈高度分支的簇状结构，相对分子质量在107～109之间。

Corn starch is stored in various organs of plants in the form of granules, which is mainly composed of amylose and amylopectin. Amylose has a linear structure, almost no branches, and the relative molecular weight is between 105 and 106. Amylopectin has a highly branched cluster structure, and the relative molecular weight is between 107 and 109.

玉米淀粉颗粒由交替出现的“生长环”的无定形层和半结晶层组成，厚度在100～400nm之间。其中，无定形区主要由直链淀粉分子构成，半结晶区主要由支链淀粉分子构成；半结晶区中又包含结晶片层和非晶片层。淀粉颗粒这种特殊的无定形区和半结晶区交替出现的排列方式，使得其对光产生了特殊的折射现象，即偏光十字。

Corn starch granules are composed of amorphous layer and semi crystalline layer of alternating "growth ring", with a thickness of 100 ~ 400 nm. Among them, the amorphous region is mainly composed of amylose molecules, and the semi crystalline region is mainly composed of amylopectin molecules; The semi crystalline region also includes a crystalline wafer layer and an amorphous layer. The special arrangement of starch particles with alternating amorphous region and semi crystalline region makes it produce a special refraction phenomenon to light, namely polarizing cross.

玉米淀粉改性后，其颗粒形态、分子结构、晶型、结晶度、溶解度、糊化特性以及流变学性质等发生改变，可达到改善淀粉的加工特性并提高其应用价值的目的。

After the modification of corn starch, its particle morphology, molecular structure, crystal form, crystallinity, solubility, gelatinization characteristics and rheological properties are changed, which can improve the processing characteristics of starch and improve its application value.

玉米淀粉颗粒的主要特点如下：直链淀粉含量较高，可达28%；糊化温度高（62-72℃），具有较好的抗剪切能力；颗粒紧密；脂类化合物含量多，易形成直链淀粉-脂类化合物。淀粉约占玉米籽粒干重的70%左右，是玉米籽粒的重要组成部分。利用物理、化学等方法可以将淀粉转化为低分子化合物或高分子聚合物，可以作为良好的加工原料。

The main characteristics of corn starch are as follows: the content of amylose is high, up to 28%; High gelatinization temperature (62-72 ℃) and good shear resistance; Dense particles; There are many lipid compounds, which are easy to form amylose lipid compounds. Starch accounts for about 70% of the dry weight of corn grains and is an important part of corn grains. Starch can be transformed into low molecular compounds or high molecular polymers by physical and chemical methods, which can be used as good processing raw materials.
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